Roasted Cherry Tomato Pasta Bake

Name: Roasted Cherry Tomato Pasta Bake
Ingredients: 3 lb Pasta (penne, whole-grain rich); 10 lb Tomatoes (cherry); 3 oz Oil (vegetable); 1/4 cup Italian seasoning (salt free); 1 tsp Garlic (granulated); 2 tsp Salt (kosher); 1 tsp Pepper (black, ground); 3 3/4 lb Chickpeas (garbanzo beans, canned, drained); 2 cup Reserved pasta water (from cooking pasta); 1 cup Vegetable stock (low sodium); 1 lb Cheese (feta, crumbled)

A rectangular metal baking pan filled with penne pasta, roasted cherry tomatoes, crumbled feta cheese, and herbs, with browned cheese and tomato pieces scattered throughout. A small cluster of whole red and yellow cherry tomatoes sits beside the pan on a wooden surface.

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Recipe HACCP Process:

#2 Same Day Service

Serving Size:

1 Cup or #4 disher

Yield: 50

Source:

Rooted in Flavor: Harvest of the Month Recipes Made Easy

Ingredients

3 lb Pasta, penne, whole-grain rich
10 lb Tomatoes, cherry
3 oz Oil, vegetable
1/4 cup Italian seasoning, salt free
1 tsp Garlic, granulated
2 tsp Salt, kosher
1 tsp Pepper, black, ground
3 3/4 lb Chickpeas, garbanzo beans, canned, drained
2 cup Reserved pasta water, from cooking pasta
1 cup Vegetable stock, low sodium
1 lb Cheese, feta, crumbled

Instructions:

Cook pasta according to package directions leaving pasta al dente or slightly undercooked. Do not overcook! Drain pasta, reserving some pasta water (see ingredient list for amount to reserve). Cool the pasta if prepared ahead of time. Note: It is best to salt the pasta water. This step can be done ahead of time. If pasta sticks together after cooling, toss with a small amount of cold water to prevent sticking.
Preheat the oven to 400 °F.
Rinse the tomatoes. Place tomatoes and chickpeas in a full-size, 4-inch hotel pan. Toss with oil, Italian seasoning, garlic, salt, and pepper. Roast for 20 to 25 minutes, until tomatoes are popped and juice has accumulated in the pan.
Add pasta, reserved pasta water, vegetable stock, and feta to the pan and toss with the roasted, seasoned tomatoes and chickpeas.
Return the pasta dish to the oven and cook for another 15 minutes or until warmed through.
CCP: Heat to 135 °F or higher for 15 seconds.
Cover to hold in warmer.
CCP: Hold for hot service at 135 °F or higher.

Nutritional Analysis:

Serving: 1cupCalories: 220kcalCarbohydrates: 35gProtein: 9gFat: 6gSaturated Fat: 1.5gTrans Fat: 0gCholesterol: 10mgSodium: 270mgPotassium: 0mgFiber: 3gSugar: 0g

Meal Component Information:

Vegetable-1/2 cup

Grain-1 oz eq.

Meat/Meat Alternate-1 oz eq.

Note:

May substitute parmesan cheese for feta cheese.